Coconut Crunch Croissant Bread Pudding Food

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

COCONUT CROISSANT BREAD PUDDING

Steps:

• 1. Before I give the "regular" directions, let me add: I get the HUGE croissants at Sam's Club Bakery and use as many as needed to fill an 11 x 17 inch baking dish. I also use the Hershey's Special Dark chocolate bars, chopped, instead of chocolate chips. And, I have been known to put a little extra coconut in. This is very rich and decadent. I have never felt the need to dust it with confectioners sugar! I hope you enjoy!
• 2. Whisk together egg yolks, whole eggs, milk, coconut milk, sugar, coconut extract, vanilla and salt.
• 3. Coat a 2 1/2 qt baking dish with cooking spray. Cut croissants in half horizontally. Place bottom halves, cut-side up, in prepared dish. Sprinkle with chocolate chips and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. (Before next step, I place waxed paper or plastic wrap over the croissants.) Top with baking sheet weighed down with cans so croissants get pressed into and submerged in liquid. Let stand for 30 minutes.
• 4. Heat oven to 350 degrees. Remove baking sheet used as weight (and waxed paper/plastic wrap if used). Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to fill to a depth of 1 inch.
• 5. Bake at 350 degrees for 1 hour. Remove foil' bake an additional 30 minutes or until temperature registers 160 degrees on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners sugar before serving, if desired.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside.
• In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
• Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
• In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
• Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

COCONUT BREAD PUDDING

Steps:

• Cut french bread into 1 inch pieces.
• Coat slow cooker with cooking spray.
• Combine coconut milk, milk, evaporated milk, and bread pieces in slow cooker.
• In mixing bowl, beat eggs, sugar, vanilla, and salt.
• Add beateen egg mixture to bread mixture.
• Stir in coconut flakes and raisins.
• Cover and cook on high for 3 hours.
• Serve warm or chilled.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

COCONUT CRUNCH PUDDING PARFAITS

Steps:

• Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
• Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
• Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
• Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
• Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
• Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
• Layer custard and crunch several times in parfait glasses, ending with crunch.